keviniscooking.com

I love this one with the Pecan Coated Chicken Fingers!

• 1 cup canned apricot nectar
• 2 tbsp whole grain mustard
• 1 tbsp cider vinegar
• 1 tsp cornstarch

In a small saucepan combine the apricot nectar and the mustard. Stir with a whisk and bring to a boil over medium heat. In a small bowl mix the vinegar and cornstarch until a paste forms. When nectar comes to a boil, whisk in the cornstarch mixture thoroughly until it thickens slightly. Remove from heat and serve warm.

Tags: apricots

This entry was posted on Saturday, February 13th, 2010 at 10:17 am and is filed under Sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.